Easy Cajun Coconut Pecan Cake

Oh, I know that I'm a day late this week with my post, but I've had a great week;  our middle son, Blake, has been here for a visit!  He's getting ready to move states-away to a new job. Kudos to Blake for  accomplishing a couple of his major life-goals,  lately.   At the beginning of fall,  He was awarded his Masters degree in Industrial Psychology  and will soon begin his  new job (it involves analyzing statistics, which he enjoys).  I'm so proud of his hard work and determination;  There... all done with the Mom-bragging!

I dug through some of my old community cookbooks this week and found a very promising recipe for a unique cake.  The little ragged book was a group effort by the Whistling Pines Garden Club of Cypress, Texas in 1977.  This cake sounds moist and delicious.  Both the cake and icing recipes have few ingredients...I love that!  This might be a great cake to set alongside the pumpkin pies at Thanksgiving.  I know it's hard to believe, but some folks would rather have cake than pie!  My husband's in that cake-eating group, bless his heart (More pecan and pumpkin pie for me!)

Cajun Cake and Easy Coconut- Pecan Icing
(Gaynelle Pucek)
2 C flour
2 tsp baking soda
1 lb. can crushed pineapple
1 1/2 C sugar
2 eggs

Mix at medium speed until combined.  Bake at 350 degrees for 40-45 minutes.  Makes a 13x9 inch cake.

Easy Coconut Pecan Icing

1/2 C sugar
1 stick margarine
1/2 C chopped pecans
1/2 C evaporated milk
1 C coconut

Bring sugar, milk and margarine to a boil.  Add coconut and pecans.  Pour over warm Cajun Cake.

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